HOT ! COLOMBIA - FINCA EL DIVISO - TYPICA - WASHED EXTENDED FERMENTATION

The El Diviso farm, situated near Pitalito municipality in the southwestern region of Colombia\'s Huila coffee belt, rests at elevations ranging from 1,750 to 1,800 meters, boasting optimal conditions for cultivating specialty coffees.

Nestor and Adrian represent the third generation of coffee growers on this farm, distinguished as the first to shift their focus from quantity to quality in production. This strategic pivot has not only rendered coffee farming sustainable but also has won their coffees worldwide attention.

At merely 22 years old, Nestor Lasso has assumed stewardship of the family farm alongside his brother Adrian. Five years ago, he took charge of coffee production across the 14 hectares of their familial land.

Since then, they\'ve revamped their approach, emphasising micro-lots, and refining processes. Consequently, their coffees have garnered acclaim in global competitions, attracted discerning roasters, and markedly enhanced their standard of living.

Nestor and Adrian availed themselves of a government-subsidised national program to acquire theoretical expertise in specialty coffee cultivation and processing. However, as Nestor attests, the true essence of a coffee farmer\'s craft is honed through hands-on experience in the field.

Grower: Nestor LassoFarm: Finca El DivisoFarm size: 14 hectaresVarietal: TypicaRegion: Pitalito, HuilaElevation: 1750 m.a.s.l.Process: Cherries are pulped and aerobically fermented for 12 hours, followed a water fermentation at a constant 8°C for 8hr. Then the beans are washed with hot water (thermal shock) at an average temperature of 65-70°C. Finally, the coffee is placed in Marquesas to dry for 18-24 days.

Cupping Notes: Aromas of sweet fairy floss. Flavours of white sugar, rose water, and stone fruits. Delicate body and a very sweet citric acidity.